Double-Banana Bread

Dried banana chips pump up the flavor in and on top of this bread. The crunchy banana-cereal topping is a bonus.

Ingredients

Bread

3/4

cup sugar

1/4

cup canola or vegetable oil

3/4

cup buttermilk

2

teaspoons vanilla

1

egg

1

cup mashed very ripe bananas (2 medium)

2

cups Gold Medal™ all-purpose flour

1

teaspoon baking soda

1/4

teaspoon salt

3/4

cup dried banana chips, chopped

2

cups Oatmeal Crisp® Almond cereal, slightly crushed

Topping

1/2

cup Oatmeal Crisp® Almond cereal, crushed

2

teaspoons sugar

2

teaspoons canola or vegetable oil

Reserved 2 tablespoons banana chips

Directions

1Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas.

Tips

The special crunchy topping works best when the cereal is crushed and the banana chips are chopped to pieces about the same size. Pat the topping lightly onto the batter to assure it won't fall off after baking.

Bananas contain vitamin B6, also called pyridoxine. Vitamin B6 is important for digesting proteins, plus it helps keep hair and nerves healthy.